My previous post #post1 #Recipe1 was Rasagulla, how can I not post Rasmalai then 🙂 . The reason that I tried Rasmalai was to take it to office for potluck. I wanted something really presentable and that people from all places will like . You know what, as far as I have seen , Americans love Indian food and spices just that it has to be not as hot as we make. Now that we have made Rasgulla, Rasmalai is really easy.
Note: My 1 cup is 240 grams/ml, 1 tablespoon -15 grams/ml, 1 teaspoon-5 grams/ ml and 1 kg is 2.2 pounds.
Rasagulla – 20 to 25 small (as made from 1 litre milk, count depends on the size of the balls made) Recipe here #Post2 #Recipe1 Rasagulla
Milk- 1 litre
Sugar – 3/4 cup
chopped Nuts (Almonds, Pistachios) – a handful for garnishing
cardamom powder -1/4 teaspoon
saffron milk -few strands mixed with 2 tablespoons of warm milk
1.Boil milk in a heavy bottom pan and keep stirring in between . Once it boils add sugar and leave it to boil in medium flame till the milk quantity reduces to half the original volume. It took around 45 minutes for me , depends on your flame. Add cardamom powder, chopped nuts and saffron milk ,give it a mix. This is rabri, set this aside. Let it cool.
Tip: If you want it done easier, add a can of condensed milk to the actual quantity of milk, mix and boil till it thickens slightly.
2. Now squeeze the sugar syrup out of the rasagulla by gently pressing between the palm of both your hands. This will result in disc shaped rasagulla. It is not required to squeeze off all the sugar syrup , a light press would do. Drop it right away into the cool rabri. Repeat the same procedure with the rest of the rasagulla. I retained the shape of my rasagulla, as round.
3. Rasamalai is ready. Let it stay undisturbed for few hours. Serve chilled. I am not a fan of nuts , so I avoided it and did not have Saffron with me this time.